Half a pita, baked tomato, baked bell pepper, lemon potatoes, poached spinach, 2 kefte with tahini sauce, 2 eggs (fried), feta cheese. Garnish with parsley and oregano.
Weight: 360 g.

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A Greek omelet made with 3 eggs and butter. Garnished with grated Pecorino cheese when serving.
Weight: 130 g.

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Onions, bell peppers, garlic, and cherry tomatoes are sautéed and poured with tomato sauce (red onion, celery, garlic, olive oil, sugar, salt, basil, and pilati tomatoes).

Cumin, coriander, kefte, 2 eggs, and feta cheese are added. Then, bake in a convection oven. Garnish with cilantro.

Weight: 220 g.

CPFC

Country-style bread is toasted in butter and spread with a mustard–mayonnaise sauce (wholegrain mustard, mayonnaise, honey, salt and pepper).

It is topped with iceberg lettuce dressed with a Greek-style dressing, followed by roast beef, roasted bell pepper, and pickled red onion.

Weight: 200 / 30 g.

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Prepared with milk and butter. Topped with baked quince cooked with butter and cinnamon.

Seasonal option: in summer, it is served with seasonal berries or fruits.

Weight: 300 g.

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Feta is baked with cherry tomatoes, Kalamata olives, garlic, basil, honey, chili salt and pepper, and olive oil.

Garnished with microgreens. Served with two poached eggs and half a pita bread.

Weight: 130 / 110 / 40 g.

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Cottage cheese, egg, sugar, flour, and semolina.

Weight: 200 g.

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Greek pie made with filo pastry.
Filling: egg yolk, butter, milk, sugar, semolina, starch, vanilla, lemon and orange zest, and 33% cream.

Mousse: cottage cheese, milk, sugar, vanilla, and fresh lemon juice.

Garnished with orange and lemon confit, then dusted with cinnamon and powdered sugar.

Weight: 140 g.

CPFC

Baked quince (with butter and cinnamon) served with yogurt, chia seeds, and pistachios.

Garnished with quince gel.
Seasonal option: in summer, it is served with seasonal berries instead of quince.

Weight: 140 g.

CPFC

Feta is baked with cherry tomatoes, Kalamata olives, garlic, basil, honey, chili salt and pepper, and olive oil.

Garnished with microgreens.
Served with two poached eggs and half a pita bread.

Weight: 130 / 110 / 40 g.

CPFC

Assorted Greek green olives with pits and black Kalamata olives, marinated in vegetable oil with star anise, cinnamon, coriander, pepper, thyme, bay leaf, lemon and orange zest.

Before serving, the olives are drizzled with olive oil and garnished with orange zest.

Weight: 120 g.

CPFC

Tzatziki – a traditional Greek cold yogurt dip.

Grated fresh cucumbers, chopped dill, garlic, wine vinegar, and fresh lemon juice are mixed with Greek yogurt.

(Greek yogurt is similar to classic cow’s milk yogurt but has a thicker, creamier texture.)
Finished with a drizzle of olive oil and garnished with grated lightly salted cucumber, dill powder, and parsley oil.

Weight: 130 g.

CPFC

Onion, bell pepper, garlic, and cherry tomatoes are sautéed and then covered with tomato sauce (red onion, celery, garlic, olive oil, sugar, salt, basil, and peeled tomatoes).

Cumin, coriander, kefta, two eggs, and feta cheese are added, then the dish is baked in a combi oven.

Garnished with fresh coriander.

Weight: 220 g.

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Yellow lentils, white onion, and carrots are boiled and blended until smooth with thyme, fresh lemon juice, and olive oil.

Garnished with marinated onion powder before serving.

Weight: 360 g.

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Greek omelette made from three eggs cooked in butter.

Finished with grated Pecorino cheese before serving.

Weight: 130 g.

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Roasted red bell pepper, roasted garlic, feta cheese, sugar syrup, and hot chili pepper are blended until smooth.

The spread is garnished with crumbled feta, olive oil, and sweet paprika.

Weight: 115 g.

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Half a pita bread served with roasted tomato, roasted bell pepper, lemon potatoes, sautéed spinach, two kefta on tahini sauce, two fried eggs, and feta cheese.

Garnished with parsley and oregano.

Weight: 360 g.

CPFC

Greek omelette made from three eggs cooked in butter.

Finished with grated Pecorino cheese before serving.

Weight: 130 g.

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Tzatziki, roasted red pepper hummus, and muhammara.

Weight: 360 g.

CPFC

Greek omelette made from three eggs cooked in butter. Finished with grated Pecorino cheese before serving.

Weight: 130 g.

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Chilled sea bass is sliced and arranged on a plate, then dressed with a citrus sauce
(lemon, carrot juice, and fresh orange juice) with the addition of mirin (sweet rice wine), ginger, garlic, red chili pepper, and xanthan gum (as a thickener).

Topped with pickled red onion, cucumber, avocado, kumquat, and micro coriander.
Finished with a drizzle of olive oil before serving.

Weight: 180 g.

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Weight: 60 g.

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Weight: 60 g.

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Weight: 60 g.

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Diced fresh cucumbers, tomatoes, red romiro pepper (sweet pepper), red onion pickled in wine vinegar and sugar, Greek green olives, Kalamata olives, and Greek dakos rusks (dense wheat rusks made with olive oil and yeast) are mixed together and dressed with a wine vinegar dressing with honey, garlic, dill, Dijon mustard, and goat cheese mousse.

Slices of feta cheese and capers are placed on top of the dressed vegetables.

Finished with a drizzle of olive oil, oregano, and garnished with cheese mousse and basil.

Weight: 380 g.

CPFC

Grilled Commander squid served with fresh cucumbers, tomatoes, avocado, red onion, mixed salad leaves, coriander, mint, and parsley leaves, and orange segments.
Dressed with a honey soy dressing with balsamic vinegar, mustard, and sunflower oil.

Garnished with crushed pistachios and shredded kataifi pastry (filo pastry cut into fine threads).

Finished with a honey–soy sauce drizzled over the squid.

Weight: 260 g.

CPFC

Mixed salad leaves, spinach, lightly sautéed broccoli, Kenyan beans, zucchini, fresh cucumbers, avocado, and green apples, dressed with a vinaigrette (soy sauce, honey, balsamic vinegar, mustard, and sunflower oil).

Weight: 215 g.

CPFC

Baked pumpkin with honey, olive oil, and thyme, served with mixed salad leaves and spinach.

Dressed with a honey–soy sauce (honey, soy sauce, balsamic vinegar, mustard, and vegetable oil)
and finished with a honey mustard dressing (honey, wine vinegar, olive oil, and wholegrain mustard).

Roast beef is marinated for six days with beef, salt, sugar, and garlic, and seasoned with nutmeg, coriander, bay leaf, ground ginger, cinnamon stick, star anise, black peppercorns, and cumin.

Garnished with feta mousse, crumbled feta cheese, and pumpkin seeds.

Weight: 190 g.

CPFC

Ground zucchini, potatoes, green onion, mint and dill are mixed with feta cheese, goat’s cheese, eggs and rolled into balls. Then sprinkle with breadcrumbs and fry in a fritter until golden crust.

The finished croquettes are put on a Greek yogurt, sprinkled with cucumber sauce (rice vinegar, minced mint, fresh cucumber and chilli pepper) and tomato jam (tomatoes, onions, garlic, olive oil, basilic, cloves, lemons and sugar are mixed together and beaten to the desired consistency).

The prepared appetizer is decorated with mint oil and micro greens.

Weight - 90 gr. / 30 gr.

CPFC

The fillet of commander’s squid is cut into flat squares, rolled in a classic egg pancake and fried in a deep fryer.

The crispy squid is served with a tzatziki sauce, a slice of lemon and sprinkled with powdered polenta, paprika, dried garlic, oregano and cayenne pepper.

Weight 220 gr.

CPFC

Halloumi roast on the grill. Served with roasted red grapes, in pomegranate syrup PETEMIEZI 'wine vinegar with herese and oil.

Sprinkled with honey mustard sauce (garlic, paprika, honey, oil, mustard oil, Dijon pepper)

And garnish with mint oil

Weight 140 gr.

CPFC

Originally Saganaki is a Greek frying pan with two handles for roasting cheese. There are also dishes in Greece that have exactly the same name - it means that the dish was cooked on this pan and served to the table.

Savory and thick sauce prepared from finely chopped vegetables, fresh tomato sauce and prawns - white onions, garlic, chilli pepper, Bulgarian red peppers and fresh tomatoes are prepared with creamed beef with the addition of thyme, badian, sugar, plum oil, cheese and uzo.

In the hot sauce, add the cleaned tiger prawns and bring to a boil.
The dish is decorated with feta cheese and basil leaves.

Weight 200 gr.

CPFC

Zucchini are cut into rings, crumbled in breadcrumbs and fried.

Served with tsatziki and a slice of lemon

Sprinkle with a dry mixture of polenta, paprika, dried garlic, oregano and cayenne pepper.

Weight 120/40/30gr

CPFC

Halloumi cheese is fried in breadcrumbs (like zucchini).

Served with spicy yogurt (Greek yoghurt, Sriracha sauce, kayenne pepper, lemon juice, sugar)

Drizzled with green parsley oil.

Weight 70/40gr

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Feta baked with cherry tomatoes, calamar olives, garlic, basil, honey, salt/ pepper chili, olive oil.

Decorate with micro green and fresh basil

Weight 130/80g

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Tiropitaki or tiropita are Greek pies or cakes made of rolled dough with cheese and various fillings.

In a small rectangular shape lay out several layers of dough filo, in the center place filling from feta and parmesan with the addition of Greek yogurt, thyme, eggs and oregano. The filling is covered with the free edges of the dough and sent to the convection until it is completely baked.

The ready-to-serve Tiropitaki cheese is served on a warm mousse of Parmesan cheese (oily cream and Parmesan cheese, beaten to a uniform consistency and passed through the siphon before serving), garnished with micro greens, sesame and olive oil.

Weight - 100/50 gr.

CPFC

Also a classic Greek cake from the dough of filo, but already with the obligatory addition of spinach.

In a small rectangular shape, lay out several layers of filo dough, in the center place the filling of spinach, onion, feta cheese, beaten eggs, cream, pine nuts, nutmeg and olive oil.

The filling is covered with the free edges of the dough and sent to the convection until it is completely baked.

The spatula is served on a warm mousse of parmesan cheese (fat cream and parmesan cheese, beaten to a uniform consistency and passed through the siphon before serving), decorated with micro greens, sesame and olive oil.

Weight 100/50 g.

CPFC

Filling - Lamb of su-vid, savoy cabbage, onion, vegetable oil, salt/ pepper, chicken broth, green onions, dill , cheese kasseris.

Dough filo. Served with mousse of parmesan.
Garnish with green parsley oil.

Weight 110/20gr

CPFC

Batter of filo, egg, sugar, vanilla, segments of orange, orange juice, orange peel, yogurt, butter.

Served with a ball of cardamom ice cream and kataifi.

Weight 90/50gr

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In cooked fish broth add sliced carrots, fennel, celery stalk, onions, potatoes, filet of cod.

The soup is decorated with cream of honey and garlic tomatoes, fresh parsley and parsley oil

Fish broth - boiled onions, onions, carrots, wine, cognac, garlic, thyme, fresh tomatoes, bay leaves and olive oil sown to a uniform consistency.

Weight - 335 gr.

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Chicken broth with butter, cooked orzo paste, boiled broccoli, chicken breast, chopped parsley and pesto sauce (basil, garlic, cedar. Nut, parmesan, vegetable oil ).

Weight 300 gr.

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On a strong beef broth, cook the chives, spinach, potatoes and onions.

Served with beef cheeks and puff egg.

Weight 350 grams.

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Classic Greek soup with spices, has a slightly spicy taste.

Onions, carrots, celery, garlic, tomato paste, white beans, Pilati tomatoes, thyme, salt/pepper, kumin, zima, coriander, honey, sundel.

Decorated with gremolata-(chopped greens, mint, cilantro, parsley, orange peel) and blanched cherry tomatoes

Sprinkle with garlic oil.

Weight 300 gr.

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The potato slices are fried to golden crust together with thyme, garlic, rosemary, salt, lemon cress, olive oil, honey, Dijon mustard

Before serving the dish is decorated with chopped parsley and oregano.

Weight - 170 gr.

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Lightly browned artichokes are fried with potatoes, chilli pepper, garlic, mint, parsley and onion confit (onion, garlic, oil, vinegar, balsamic vinegar, butter, sugar).

Served with glazed carrot, pea sauce (young peas are mixed with vegetable oil), garnished with micro greens and mint oil.

Weight 270 gr.

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Cauliflower baked - (fried with butter), brokkoli cooked in it, garnish with honey soy sauce, serve with tahini, decorate with pumpkin seeds and micro greens.

Weight 150 gr.

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«Skordalia» (Greek: Σκορδαλιά) - Greek sauce in the form of a thick purée. It is prepared from potatoes, black bread with olive oil, garlic, nuts, spices, sometimes with white wine vinegar.

Traditionally, the sauce is served as a side dish for fried fish.

Weight 150 gr.

CPFC

On the hummus (room temperature!) from the roasted pepper put out grilled squid, next to put in spinach leaves. The prepared dish is decorated with green pea vinaigrette (see description of octopus on the grill), micro-greens and green parsley oil

Roasted pepper hummus - boiled chickpea, baked Bulgarian red pepper, lemon fresh, tahini, kumin, olive oil and sugar syrup are broken down to a homogeneous consistency.

Weight - 205 gr.

CPFC

The octopus tentacles are boiled in a broth made of onion, carrot, celery, bay leaf, pepper and lemon. After the octopus is roasted on the grill with the addition of olive oil.

Delivery:
On a sauce of finely chopped capers, onion, chili pepper and garlic, roasted in butter and coated with zo (Uzo is Greek aniseed vodka) put the smoked pheasant from lentils, and already on the phavy put ready-made octopus.

The dish is decorated with pasta from peas (green peas, pine nuts, tomatoes, olives and carat are finely chopped and seasoned with balsamic vinegar and garlic oil)

Weight 330 gr.

CPFC

According to the Greeks themselves - the world’s first pasta - o rzo, and in Greek «kryfarakya», was invented on the island of Corfu, long before it appeared in Italy. From the name of pasta formed the name of the dish - Crifarotto. So Crifarotto is a Greek paste, prepared in the style of risotto. The pasta itself is visually similar to long white rice.

Pasta orzo and fried in olive oil with vodka uzo vegetables - garlic, white onion and chilli pepper. Dried tomatoes cherry, chopped fresh basil, lemon confit (slivers of lemon peel dipped in sugar syrup) and tiger prawns are added after boiling the bud.

Crifartotto is considered perfectly cooked when the orzo reaches al-dent readiness, and the sauce is thickened to the required consistency.

The ready-to-serve crifaretto is decorated with dried cherry, lemon confit, basil leaves and oil.

Weight 210 gr.

CPFC

Greek eggplant casserole.
The cooked casserole is served on a stewed sauce of demiglas, red wine, chicken broth, thyme and sugar, garnished with micro-greens, green oil, and next to it warm mousse of fat cream and parmesan cheese poured through the siphon.

Three layers of casseroles, starting from the bottom:
1.Slides of eggplant roasted on the grill with olive oil;
2.Beef porridge - beef, white onions, garlic, tomatoes, parmesan, fermented grape juice, bay leaf, cognac, cinnamon, cumin, cloves and badyans.
Sauce Besamel - wheat flour, butter, milk, fat cream, cloves, garlic, bay leaf and nutmeg.

Weight 220/30/50gr

CPFC

Pasta tagliatelle (long, flat and wide pasta products made from wheat flour) and chopped lamb meat 'tomato concasse', chicken broth, cheese Kaseri, mushrooms, olive oil and butter with the addition of chopped carrot, white onion, garlic. Ready-to-serve dish garnished with Kasserine cheese and cream and quinces

Weight 290gr

CPFC

On a pillow of pricked spinach put the fillet of sea bass, roasted on the grill, and drizzled with hot sauce of olive oil, olives Kalamata, tomatoes, capers, onions, garlic, fennel with the addition of ghee, cream of butter and chopped fresh tomatoes.

Weight 200gr

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Half a piece of chicken, cooked by the method of soured and pre-marinated with thyme, rosemary and garlic, served with the flowers of broccoli cabbage, Greek yogurt sauce and warm herb mousse.

Herb mousse (spinach, parsley, onion, leek, thyme, garlic, milk, butter and potatoes are boiled, drilled to a uniform consistency and passed through the siphon when serving)

Greek yogurt sauce -(Greek yogurt, mixed with finely chopped mint and cilantro with lemon cress and sugar) Sprinkle with peppermint oil and sprinkle oregano.

Weight 280gr

CPFC

Served with lemon potatoes.
Kleftiko or mutton in Cypriot - the most famous meat dish of Cyprus.

Cooked exclusively from lamb or less from goat meat. The word kleftiko can be translated as stolen meat.

Kleftiko - lamb’s shoulder, pre-marinated with thyme, rosemary, garlic and bay leaves.

Weight 330/120/30gr

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Lamb (pre-marinated for 12 hours in white wine, lemon juice, olive oil, salt, pepper, oregano, rosemary, garlic, thyme, and bay leaf). Vegetables (potatoes, onions, tomatoes, and bell peppers) are marinated with dijon mustard, lemon juice, oregano, olive oil, rosemary, thyme, salt, and pepper.

The meat and vegetables are then simmered in parchment paper for 3-4 hours. Before serving, drizzle with wine and thyme sauce and sprinkle with feta cheese and parsley.

Weight: 260g/40g

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Flounder is soaked in a saline solution, then sautéed in a frying pan before serving. Put on the plate and sprinkle with a sauce based on butter, lemon juice, with capers and parsley, kalamata olives

Weight 300/30gr

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"Crifartotto" is a Greek paste, prepared in the style of risotto. The pasta itself orzo visually resembles long white rice.

Pre-cooked white mushrooms are fried with butter, added to the Orzo paste, truffle oil, salt, pepper, cream 33%, parmesan cheese. Get ready.

Crifartotto is considered perfectly cooked when the orzo reaches al-dent readiness, and the sauce is thickened to the required consistency. Garnish with parsley.

Weight 200gr

CPFC

The beef tenderloin is grilled, then cooked with thyme garlic, rosemary and butter until ready in the oven. Garnish with spinach and baked tomato. When serving the steak is sprinkled with stewed sauce of demiglases, red wine, chicken broth, thyme and sugar.

Weight 160/90gr

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Spaghetti, tomato sauce, cherry tomatoes, onion, olive oil, butter, chili pepper, parmesan. Served with Gruyère cheese and basil. Slightly spicy.

Weight 350gr

CPFC

«Skordalia» (Greek: Σκορδαλιά) - Greek sauce in the form of a thick purée. It is prepared from potatoes, black bread with olive oil, garlic, nuts, spices, sometimes with the addition of white wine vinegar.

Traditionally, the sauce is served as a side dish for fried fish.

Filet of sibas roast on the grill. Serve a dish with mongolian leaves and sauce «Verblan» (onion, garlic, thyme, oil, white wine, cream 33%)

Weight 90/100/25gr

CPFC

 Beef, butter, cream, feta cheese, rusk, garlic, egg, parsley, mint, cilantro, green chili, cumin, coriander, cinnamon, salt/pepper.

Served with FAVOLADE (white beans cooked in the manner of favolado (onion, carrot, tomato paste, celery stalk, spices, greens are roasted on oil. oil, added boiled white beans, yogurt))

Weight 90/130/10gr

CPFC

Beef cheeks are long brushed with the addition of salt/pepper, celery, carrots, chives, thyme and tomato paste.
Served with baked pumpkin with thyme honey and cauliflower. Garnish with micro greens, mongolian leaves and green parsley oil.

Weight 120/100gr

CPFC

The Greek yogurt is whipped with cream, separately beat until cooled boiled egg with sugar syrup, then mix everything with the addition of pistachio crumb in caramels and freeze. Served with a mix of orange, grapefruit, tangerine and kumquat.

Decorated with orange gel, chips from quinoa, pistachio crumb and zucchini from orange and lemon.

Weight - 125 gr.

CPFC

Classic cheesecake, covered with pistachios.
The mass for a cheesecake is cream cheese, cream puree, eggs, cornstarch and sugar, beaten to a homogeneous consistency.

Baklava - the sweetness of oriental cuisine in the manner of smelling, but for its preparation is not used a good dough, and the fresh rolled dough filo.

Our pistachio bagels are thin layers of flo dough, chopped pistachios, butter and sugar.
Cheesecake is served with a chocolate ice cream made of yoghurt, orange candy and orange gel - it is an orange fresh, soaked with sugar and xanthone camomile - natural thickener.

Weight 110/30gr.

CPFC

Chocolate biscuit cake. Its special feature is a hard crispy shell and liquid core.

For the fondan is prepared a biscuit dough with the addition of butter and a large amount of bitter chocolate. Dough, filled in molds, baked in the oven to the right texture just before serving.

Hot fondan served with an orange confit (roasted orange zest, served with sugar), a scoop of Greek yogurt ice cream and a medallion of white and milk chocolate.
Weight 160 gr.

CPFC

Base of the dough, then caramelized apples -(sugar, vanilla, cinnamon),top of the apple crumb it-(butter creamy, sugar, flour wheat flour, almond flour. Served with a scoop of yogurt ice cream and garnish with applesauce.

Weight 140/20/50gr.

CPFC